DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Ann Kenwrick cookbook, 1770

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Page 107

To Dress a Shoulder of Mutton In Bloud.
When you kill your Mutton Save the blood take out all The knotts and Strings, and let it Steep 4 or 5 hours, then Stuff it with all manner of Sweet herbs, as you would Bacon, then lay the Shoulder in the Caule, and Sprinkle The bloud upon it, then roast it and make Venison Sauce With an Anchovy dissolved in it..__..__..__...__
To Roast a Hare.
Take the Marrow of one bone, Shread it with Salt, a little Pepper and Nut=megg, Thime Margorum Savory, Sherlott Or Onion or Parsley chopped Small, role it in a piece of Butter, and put it in the Hares belly, lay it down and Roast it, lard it well with Bacon, bast it first with Cream Till its enough, then take Some Clarrett a blade of Mace and Dossolve and Anchovy and put in the butter which you Must draw up thick, then take out the pudding and Stirr it Well together, wash your hare with drawn butter, when You Serve it...__...__...__...__
Neck or Loyn of Mutton in Cuttletts. 
Cut out the Stakes, hack them, Season them with Salt Pepper and Nut=meg, wash them over with drawn butter, Take some Margorum, Thime and Parsley, chopt and ____ Thrown over them, with grated bread lay them on White ____ Paper, butter'd and made up, like a dripping pan that it May not boile over, boile them over Charcole or wood Coals, For the Sawce take Gravy White wine, anchovy minced A little Pepper a little Onion, chop in the water with Minced Lemmon, boile them up together, Stirr Some butter Dish your Cuttletts pour over the Sawce and Serve it, Garnish With Orange and Lemmons.__.__.__
Neck or Loyn of Lambe Fryed. 
Cut every ribb asunder, beat them with the back of your Knife then fry them in a bout a Quater of a pint of all Strew over them a little Salt and Pepper, and cover them [illegible] close with a plate, take them up woth the Gravy in

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To Dress a Shoulder of Mutton In Bloud. When you kill your Mutton Save the blood take out all The knotts and Strings, and let it Steep 4 or 5 hours, then Stuff it with all manner of Sweet herbs, as you would Bacon, then lay the Shoulder in the Caule, and Sprinkle The bloud upon it, then roast it and make Venison Sauce With an Anchovy dissolved in it..__..__..__...__ To Roast a Hare. Take the Marrow of one bone, Shread it with Salt, a little Pepper and Nut=megg, Thime Margorum Savory, Sherlott Or Onion or Parsley chopped Small, role it in a piece of Butter, and put it in the Hares belly, lay it down and Roast it, lard it well with Bacon, bast it first with Cream Till its enough, then take Some Clarrett a blade of Mace and Dossolve and Anchovy and put in the butter which you Must draw up thick, then take out the pudding and Stirr it Well together, wash your hare with drawn butter, when You Serve it...__...__...__...__ Neck or Loyn of Mutton in Cuttletts. Cut out the Stakes, hack them, Season them with Salt Pepper and Nut=meg, wash them over with drawn butter, Take some Margorum, Thime and Parsley, chopt and ____ Thrown over them, with grated bread lay them on White ____ Paper, butter'd and made up, like a dripping pan that it May not boile over, boile them over Charcole or wood Coals, For the Sawce take Gravy White wine, anchovy minced A little Pepper a little Onion, chop in the water with Minced Lemmon, boile them up together, Stirr Some butter Dish your Cuttletts pour over the Sawce and Serve it, Garnish With Orange and Lemmons.__.__.__ Neck or Loyn of Lambe Fryed. Cut every ribb asunder, beat them with the back of your Knife then fry them in a bout a Quater of a pint of all Strew over them a little Salt and Pepper, and cover them [illegible] close with a plate, take them up woth the Gravy in